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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A beautiful presentation for Fall and Holiday entertaining. Ingredients:
1 (3/4-1 1/2 lb) pork tenderloin, whole, butterflied |
1/2 cup havarti cheese, grated |
1/2 cup dried cranberries |
2 tablespoons chives |
2 tablespoons thyme |
2 tablespoons basil |
2 tablespoons marjoram |
2 tablespoons rosemary |
2 small garlic cloves, chopped |
salt and pepper |
24 inches kitchen twine |
pan dripping |
1 (16 ounce) can whole berry cranberry sauce |
3 1/2 tablespoons orange liqueur (like grand marnier) |
2 tablespoons orange juice concentrate, thawed |
1 tablespoon fresh orange zest, chopped |
1 teaspoon red wine vinegar |
1/2 teaspoon salt |
2 tablespoons unsalted butter |
1/2 cup dried cranberries |
Directions:
1. TENDERLOIN:.
2. Preheat oven to 325 degrees F.
3. Salt and pepper both sides of the butterflied pork tenderloin.
4. Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
5. Fill tenderloin and wrap.
6. Secure with twine.
7. Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).
8. Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.
9. GLAZE:.
10. Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.
11. Cook for about 2 minutes or until slightly reduced.
12. Add all glaze ingredients except the butter. Bring to a boil.
13. Remove from heat, add the butter, stir until dissolved and sauce is glossy.
14. Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.
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